Spicy Thai Noodles with Chicken and Shrimp
120
Glass noodles with chicken and shrimp lightly coated in a mildly spicy refreshing thai inspired sauce.
Ingredients
| 8 | ounces |
rice noodles
dried |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| ½ | pound |
chicken breasts
diced |
|
| ½ | pound |
shrimp
deveined, diced |
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
mung bean sprouts
|
|
| ⅓ | cup |
peanuts
ground, unsalted |
|
| Sauce | |||
| ⅓ | cup |
ketchup
|
|
| 3 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
lemon juice
or lime juice |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
chili sauce
or chili paste |
|
| 1 | teaspoon |
sugar
granulated |
|
| Garnish | |||
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened.
Drain well.
Heat oil in large skillet or wok over medium high heat.
Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through.
Add egg; let set slightly then stir to scramble.
Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
Add to noodles; stir fry until well coated.
Garnish with onions.
